Finding great Mexican street corn on the streets of Phoenix is not always the easiest task. Sure, you could spend all Sunday driving around, looking for the neighborhood elote man. Or, you can save some precious eating time and head to Otro Cafe, chef Doug Robson's uptown Mexican restaurant. There's always Elote Callejero on the menu, and it's always delicious. The elote is served entero (on the cob), neatly slathered with mayonnaise, and dusted with a generous helping of cotija cheese and a dash of smoked paprika. The sweet corn, and the faint peppery smokiness of the paprika, is like eating summer itself.